Set fish out to reach room temperature before preparing. Heat oven to 350 degrees.
In a medium dish, mix panko, parmesan cheese, parsley, paprika, onion powder, garlic powder, Italian seasoning, kosher salt, pepper and lemon zest, set aside. Add pecans at this step if using.
In another medium dish, whisk eggs and buttermilk.
Before coating, season each fillet with salt and pepper. Dip the flesh side of the fish in the egg and buttermilk mixture, taking care not to coat the skin. Note: You can coat both sides of the fish; however, I chose not to do so to enjoy the crispy skin. If using catfish or another type of fish without skin, coating both sides is ideal.
Dip the egg and buttermilk coated side of the fish into the panko mixture. Make sure the fish is fully coated.
For each fillet, coat a skillet with 1 Tbsp of Olive Oil and 1 Tbsp of Butter, and heat to medium- high heat. Once heated, place coated fish skin side up in the pan and sear for two minutes, or until golden brown. Flip the fish and brown the crust for no longer than two minutes. Note: depending upon your skillet size, you may have to cook the fillets in batches.
Once browned, place each piece of fish skin side down on a greased baking rack.
Place in oven to bake for 5-10 minutes. Fish should be flaky. Remove from oven, let sit for 5 minutes and serve with a squeeze of fresh lemon juice.